We dare you to find a better meal match than wine and seafood. That’s why we’ve paired up with our Portland, Oregon-based friends at Union Wine to offer you some of our favorite summer seafood and wine pairings. From rosé to radlers, there’s nothing that tastes better alongside our wildly delicious fish than canned wine (and summer adventures, of course).
GRILLED WILD YUKON RIVER KETA SALMON + UNDERWOOD PINOT NOIR
Why it works: Wild Yukon River Keta salmon is a rich and flavorful fish packed with heart and brain-healthy Omega-3s, so a light red wine goes well with a grilled or pan-seared preparation . We love the everyday drinkability of Underwood’s Pinot Noir, and its black cherry and currant notes are a perfect complement to the rich flavor of this wild-caught salmon.
Suggested Preparation: Highlight the natural flavor of this summer-caught fish by lightly brushing fillets with olive oil and grilling skin-side down. Create a light glaze by mixing half a lemon, a dash of fresh or dried thyme, a tablespoon of honey and a pinch each of sea salt and cracked pepper. Brush this glaze on during grilling. Serve your fish alongside some cilantro rice and your favorite grilled vegetables. Before you dig in, pour a glass of the Pinot, let it breathe in the summer air and allow your eyes to appreciate the deep red wine, the blush pink salmon and the vibrant green of the veggies….ahhhhh food therapy!
*Cooking Tip: Need some tips on how to grill fish? Check our our blog post, From Fearful to Fearless: How to Confidently Cook Fish
WILD ALBACORE TUNA IN AN HEIRLOOM BEAN AND VEGGIE SALAD + UNDERWOOD ROSÉ
Why it works: Our Wild Oregon Albacore arrive in the waters off the West coast during the hot days of July and August making them a perfect seasonal match with Underwood’s refreshing and thirst-quenching Rose.
Suggested Preparation: This “complete meal” salad is bursting with protein! Poach albacore in olive oil and then combined with rich cannellini beans, pickled sweet onions, red peppers, cauliflower and garlic, then seasoned with Bay leaves, lemon zest, rosemary and olive oil.
*Cooking Tip: For an inspired how-to for this dish, check out this video by friend of Fishpeople, Chef Cathy Whims of Nostrana restaurant here in Portland, OR.
WILD YUKON RIVER KETA SALMON SKILLET POKE + UNDERWOOD “THE BUBBLES”
Why it works: This healthy 10-minute dinner is perfect for an outdoor picnic--so pack it up, take it somewhere beautiful and call your friends to come join you! And what better way to celebrate an outdoor meal with friends than by clinking together a few cans of Underwood’s tropical and flowery The Bubbles sparkling wine (#pinkiesdown, of course).
Suggested Preparation: Pan sear some Yukon River Salmon (or our Oregon Albacore) in olive oil and high heat. Once cool, cube into ½” squares and drench with a quick blend of soy sauce, toasted sesame seed oil, Gochujang or Sriracha, sesame seeds, cilantro and finely minced green onions. Wash up 3 leaves of Romaine lettuce per person and get wrappin!
FISHPEOPLE CHIPOTLE & LIME WILD ALASKAN COD KIT + UNDERWOOD RIESLING RADLER
Why it works: Our Chipotle & Lime Wild Alaskan Cod Kit boasts a smoky, spicy depth that calls for a deliciously crisp and refreshing wine cooler like Underwood’s Riesling Radler.
Suggested Preparation: Our easy-to-follow seafood kit recipes are all you need to have yourself an easy-elevated dinner any night of the week. You can easily use our Chipotle & Lime Wild Alaskan Cod seafood kit as the base for some delicious fish tacos--just grab some tortillas and your favorite toppings. While your cod is baking, we recommend whipping up an avocado + grapefruit salad with your favorite vinaigrette as your healthy side. Have a bowl of tortilla chips nearby to scoop up your fare, and you’ve got a lovely weekday dinner you can eat inside or out.
*Cooking Tip: You can use this popular and simple Alice Waters recipe as a template for your avocado and grapefruit salad.
What are your favorite seafood + wine pairings? Show us your best #soFISHticated meals by tagging us on Instagram @fishpeople_seafood.